Egyptian lamb kofta skewers with tahini sauce
Middle Eats · ♥ 23.9K likes · 1.2M views · 9 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 whole onions
Pulse the onions in a mini food processor (or grate them) until almost a paste.
- 1½ kg lamb mince
Drain 70 to 80% of the onion liquid through a nut milk bag, strainer or clean tea towel; if it gets too dry, mix some juice back so the onion feels moist but not soaking.
- 25 g parsley
In a large bowl combine the cold lamb mince, 160 g of the drained onion and the chopped parsley leaves.
Knead by hand 4 to 5 minutes until the meat is sticky with stringy threads.
Cover with plastic wrap and refrigerate at least one hour; split a double batch into two bowls to cool faster.
- 75 g yoghurt
- 50 g tahini paste
- 20 ml lemon juice
- 50 ml water
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cumin
- ¼ tsp cayenne chilli powder
Make the tahini sauce: mix the yoghurt, tahini, lemon juice, water, salt, pepper, cumin and cayenne thoroughly until smooth and pourable.
Tahini sauce
Take a ball of meat about half the size of a burger bun, push a flat skewer through it, and press it into a uniform shape centred on the skewer by squeezing and rotating.
Rest the shaped skewers 10 minutes in the fridge, or about 20 minutes on the counter to air dry.
Grill over hot white coals close to the skewers; turn every 20 to 30 seconds for the first two minutes to sear the skin, then every 60 seconds, about 6 minutes in total.
Slide the kofta off the skewer with bread; serve right away on bread layered with parsley.
Serving and the kofta sandwich
- bread
- sliced tomato
- salty cucumber pickles
Variation: for a sandwich spread tahini sauce on bread, add parsley, one or two kofta, sliced tomato and cucumber pickles.